Easy Vegan Sugar Crinkle Cookies

Sometimes, all that you need is a batch of basic sugar cookie. Vegan Sugar Crinkle Cookies are super simple with only 7 ingredients.

You can make these easy, vegan sugar crinkle cookies as-is, or add 3/4 cup to 1 1/2 cups of your favorite mix-ins. Chocolate chips, marshmallows, dried fruit, nuts, and seeds are all lovely ways to add your own special touch to this recipe.

If you’re adding a sweet mix-in, I’d suggest skipping the sprinkle of sugar on top. You’ll get the extra sweetness you need from the goodies in the cookies!

I do love cookies with a ton of mix-ins, but sometimes a simple, vegan sugar cookie is all you need. These Vegan Sugar Crinkle Cookies take about 30 minutes to make, and you only need seven ingredients.

This recipe uses aquafaba as the egg replacer, like most of my baked goods do. Aquafaba is basically magic when it comes to binding in a cookie recipe.

If you’re new to aquafaba, don’t worry! It’s just the liquid you usually throw away when you drain a can of beans. Start saving that beautiful bean liquid, so you’ll always have an egg replacer when you need it. I have instructions for how to gather and freeze your aquafaba right here.

Vegan Sugar Crinkle Cookies

Sometimes, all that you need is a batch of basic sugar cookie. Vegan Sugar Crinkle Cookies are super simple with only 7 ingredients.

Topping

Instructions

Mix the dry ingredients in a large bowl, then add the wet and mix until you have a sticky dough that forms a ball in your mixing bowl.

Make a well in the center of the dry ingredients and add the wet to them, mixing it really well. Refrigerate the dough for at least 15-20 minutes.

Scoop up the dough, 1 heaping tablespoon at a time, then roll between your palms to form a ball. Arrange the balls of dough onto a cookie sheet lined with a Silpat or parchment paper, spacing the cookies about 2? apart. Gently flatten with your hand, so you end up with perfect, circular cookies that are about 1/2? thick. Sprinkle the cookies with the extra sugar, getting a light coating onto each one.

Bake for 10 minutes, and let them cool completely – at least a solid 10 minutes – before gently moving them over to a plate.